Jamaican Rice and Beans

Ingredients

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• 2 cup Rice
• 13½ oz Coconut Milk
• 1 lb Kidney Beans
• 1 cup Water
• 2 tsp Kosher Salt
• ½ tsp Ground Allspice
• ¼ tsp Black Pepper
• 3 Spring Onions
• 2 sprig Thyme
• 1 Scotch Bonnet

Method

1. Equipment Dutch oven Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined.
2. Lay green onions, thyme and Scotch bonnet pepper on top. Bring mixture to a boil.
3. Once boiling, reduce heat to low and cover with a lid.
4. Allow to cook covered for 18 minutes over low heat, then remove from heat.
5. Leave the lid on for an additional 5 minutes.
6. Open the lid and remove the green onion, Scotch bonnet pepper, and thyme.
7. Fluff the rice and peas with a fork. Serve and enjoy.

About the ingredients

Rice Oryza sativa

Edible cereal grain seed. 'Non-GMO' is a marketing label claim, not a distinct ingredient. Whole grain (brown) is intact; whole-food cereal. Canonical to WFPB.

Coconut Milk Cocos nucifera

The fruit of the coconut palm; edible white flesh and water. Whole, high-fat plant food. 'Organic' is a farming descriptor, not processing. Whole coconut flesh is canonical WFPB (distinct from extracted coconut oil).

Kidney Beans Phaseolus vulgaris

Large red kidney-shaped seeds of the common bean (Phaseolus vulgaris). Whole dried legume; must be boiled to destroy phytohaemagglutinin lectin (traditional preparation). High protein, fiber, folate, iron. WFPB-canonical.

Water

Plain potable water (H2O). Universal solvent and culinary base, no calories or nutrients beyond trace minerals. Not derived from any organism; an unprocessed essential. WFPB canonical.

Kosher Salt NaCl

Coarse-grained sodium chloride with no anticaking agents or iodine, used for koshering meat and general seasoning. A refined mineral isolate; not a whole plant food. Noncanonical under WFPB (added sodium, no food matrix).

Ground Allspice Pimenta dioica

Allspice: dried unripe berry of Pimenta dioica, a Caribbean/Central American tree; named for its clove-cinnamon-nutmeg-like aroma. Indigenous to the New World, exported widely after Columbian contact. Used whole or ground. Rich in eugenol; a whole dried spice. Canonical WFPB.

Black Pepper Piper nigrum

Dried unripe fruit (peppercorns) of the pepper vine, used whole or ground. A whole dried spice with nothing added or extracted. Canonical WFPB aromatic.

Spring Onions Allium fistulosum

Young onion harvested before bulb forms; the whole white base and green tops eaten fresh. Aromatic allium, raw or cooked. Low-calorie, vitamin K, vitamin C, folate. Whole fresh vegetable — canonical WFPB.

Thyme Thymus vulgaris

Fresh or dried leaf+tender stem. Bare name is the herb, not the distilled essential oil.

Scotch Bonnet Capsicum chinense

Whole fruit of a fiery chili pepper, very high on the Scoville scale. Used fresh or dried as an aromatic/heat source. Rich in capsaicin and vitamin C. Whole-food matrix intact. WFPB canonical.